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Matcha Mint Cream Pie


Yes, you can have a creamy, delicious, plant-based dessert with no dairy and no gluten!


Jessica Stern-Enzi of Beyond Grain Bakery has generously shared her Matcha Mint Cream Pie recipe. You'll love the rich chocolate crust and mint-infused cream filling.


Read more about Beyond Grain Bakery here.











 

Matcha Mint Cream Pie


Ingredients:

For the crust:

1 cup Almond Flour

1/4 cup cocoa powder

1/4 cup other gluten free flour of your choice (brown rice flour, sorghum flour)

1/3 cup vegan butter

3 Tablespoons maple syrup

1/4 teaspoon salt

For the filling:

3 cans coconut milk (chill 2 of the cans overnight)

1/2 cup coconut sugar or sweetener of your choice

1 Tablespoon matcha powder

1 teaspoon peppermint extract

1/4 cup corn starch, tapioca OR arrowroot starch



Directions:

For The Crust:

  1. Preheat the oven to 350 degrees.

  2. Stir together all of the crust ingredients until well combined.

  3. Press into your pie dish into the sides and bottom of the pan to create a compact even layer.

  4. Bake for 15 minutes. Remove and place on a wire rack to cool.

For The Filling:

  1. Add the starch and 1/4 cup of the room temperature coconut milk into a sauce pan and whisk until there are no lumps.

  2. Add in the remaining room temperature coconut milk (total of 2 cans) and sweetener into the pan. Heat over medium, stirring constantly, until the mixture starts to simmer and thicken. You will know its done when the mixture is jiggly and you can see ribbons form when you drizzle the spoon over the top of the mixture. Remove from the heat and stir in the peppermint extract.

  3. Pour the custard into a bowl and cover with plastic wrap, placing the wrap directly onto the custard to keep it from forming a skin. Transfer to the fridge to cool and set, about 4 hours.

  4. Next, get the other chilled can of coconut milk and without shaking, open the can. Scoop out the thick cream on top and place it in a bowl. Avoid any liquid.. Using a hand mixer, whip the coconut cream into soft peaks. Place in the fridge to set for 4 hours while the custard is chilling.

  5. Once the custard has set and is cool, fold in 1/3 of the coconut whipped cream.

  6. Add in the remaining whip and fold until combined. Pour into the pie crust and place back in the fridge for around 2 more hours.

  7. While the pie is setting up in the fridge, whip up the last can of chilled coconut milk into whipped coconut cream like in the previous step. Cover and place in the fridge to chill.

  8. When ready to serve, top the pie with coconut whipped cream and garnish with melted chocolate, crushed peppermint and/or cacao nibs. Dust some more matcha powder over the top using a sifter.

 

If you make this, I'd love to know how you like it. Please feel free to leave a comment.

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